Combine the maple syrup, lemon juice and olive oil. Using a brush, spread the mixture over the half slices of butternut and sprinkle with crushed hazelnut. Bake at 180 °C for 10-15 minutes.
Cook the quinoa in vegetable stock.
Make a bed of quinoa on the plate and top with alternating layers of butternut and halloumi, then top with a few semi-dried figs to add a sweet, melt-in-the-mouth finish.